Barb’s Vegetable Slice
Serves: 8
Prep time: 15 minutes
Cook time: 30-35 minutes
1 serves per portion
Recipe courtesy of Barb McMillan, Dirranbandi Branch
Ingredients:
- 4 eggs, lightly beaten
- 3 spring onions, chopped
- ½ cup carrot, grated
- ½ cup zucchini, grated
- 310g can corn kernels, drained
- 3 button mushrooms, diced
- ½ cup cheddar cheese, reduced fat, grated
- ½ cup self-raising flour
- ½ cup wholemeal self-raising flour
- 2 medium tomatoes sliced, or cherry tomatoes halved
- ¼ cup cheddar cheese, reduced fat, grated
Method:
- PREHEAT oven to 180°C and line a slice pan with baking paper.
- BEAT the eggs in a large bowl then stir in the spring onions, carrot, zucchini, corn, mushrooms and cheese.
- FOLD through the sifted flours.
- SPREAD the mixture evenly into the prepared pan. Sprinkle with extra cheese then top with the sliced tomato.
- BAKE in the oven for 30-35 minutes or until lightly browned and cooked through.
- COOL before slicing.
What's Great About It:
Packed full of an assortment of different vegetables, this slice is sure to impress your guests with its stunning presentation! A delicious breakfast, lunch or snack and great for on the go.
